Asian cucumber and chilli salad

    1 hour 20 min

    Sliced cucumbers and red chilli peppers are tossed with a rice wine vinegar and sesame oil dressing.

    3 people made this

    Serves: 6 

    • 2 cucumbers - halved lengthwise, seeded, and sliced
    • 2 teaspoons salt
    • 120ml rice vinegar
    • 50g sugar
    • 2 tablespoons sesame oil
    • 1 tablespoon minced garlic
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon sesame seeds
    • 4 fresh red chilli peppers, sliced

    Prep:20min  ›  Extra time:1hr drying  ›  Ready in:1hr20min 

    1. Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
    2. Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger and sesame seeds; stir.
    3. Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chilli peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.

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    Reviews in English (74)


    Some of my all-time favorite ingredients in one bowl! I've made it twice this week, and it's fail proof. Used green Thai peppers (very hot!) but I think the red ones would be more aesthetically pleasing. Second time I made it i used 3 cukes because the first time there was a lot of leftover dressing. Perfect for a late dinner salad.  -  13 Jun 2009  (Review from Allrecipes US | Canada)


    This was so yummy! I didn't salt the cucumbers before (just didn't have time) and they did water things down a bit, so I just added a little more vinegar and suger. I also only used 1 tablespoon of the sesame oil (very strong flavor)and added red pepper flakes and green onion too.  -  15 Jul 2009  (Review from Allrecipes US | Canada)


    Love it! I omitted the fresh red chile peppers and substituted them with red pepper flakes. I also added a chopped green onion. This makes a LOT of "dressing". Even after adding another cucumber, I still had a lot left over. You could half the liquid ingredients and still have plenty. Very yummy! Will definitely make again.  -  19 Jun 2010  (Review from Allrecipes US | Canada)